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Saturday, July 30, 2016

Oatmeal Flax Chocolate Chip Cookies aka Lactation Cookies

My beautiful little nephew was born recently and
my sister-in-law was having some issues with breastfeeding while I was
visiting, so I searched the internet and found a cookie recipe that's
supposed to help increase a mother's milk supply. I decided to
go with this recipe from food.com,
but was forced to leave out the brewer's yeast after not finding any in
the 4 stores I looked in. Brewer's yeast is supposed to increase milk
production, but so is flax seed, so I decided to quadruple the flax
instead. The other changes were due to necessity (mini chocolate
chips!) and advice (the baking powder to help them puff up a bit more).

I
can't know for sure whether they helped with the milk supply, but I can
say they were surprisingly good even for us non-lactaters. Nice and
sweet and soft, and rather unique because of the flax meal, which adds
some pleasant texture. Even my 6 year old nephew enjoyed them, as did my parents and brother. Honestly, I'd like to make these again,
lactation cookie or not. If you'd like, you can add 4 Tbsp brewer's
yeast, though that has a pretty distinctive flavor and probably will not
improve the flavor of the cookie. That's beside the point though if you're making
them for milk supply purposes!

Oatmeal Flax Chocolate Chip Cookies aka Lactation Cookies

1/2 C flax meal

10 Tbsp water

1 C butter, softened

1 C sugar

1 C brown sugar

2 eggs

1 tsp vanilla extract

2 C flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 C oats

6 oz by weight mini chocolate chips

Preheat oven to 350 and line baking sheets with parchment paper.

Stir together flax meal and water and set aside for 5 minutes while you begin to make the cookie dough.

Beat
butter and sugars until fluffy. Beat in eggs, then flax meal mixture
and vanilla extract. Add flour, salt, baking soda, and baking powder,
and mix in. Add oats and stir just until combined (don't over mix),
then stir in mini chocolate chips.

Drop
spoonfuls of dough (make as big or small as you'd like, ranging from
large cherry to large walnut) onto prepared baking sheets, leaving an
inch or two between cookies. Bake until they begin to turn golden on
the edges and on the little craggy bits on the top, anywhere from 8 to
15 minutes depending on your oven and the size of the cookies. Cool
cookies for 10 minutes on cookie sheets, then transfer to cooling racks
to cool completely.